Baked Chicken Breasts Supreme
This diabetic-friendly recipe for baked chicken breasts supreme is by Marjorie Scott of Sardis, British Columbia.
1 1/2 cups plain yogurt or sour cream
1/4 cup lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon celery seed
1/2 teaspoon Hungarian sweet paprika
1 garlic clove, minced
1/2 teaspoon salt (optional)
1/4 teaspoon freshly ground pepper
8 boneless, skinless chicken breast halves
2 cups fine dry bread crumbs
- In a large bowl, combine first eight ingredients. Place chicken in mixture and turn to coat. cover and marinate overnight in the refrigerator.
- Remove chicken from marinade; coat each piece with crumbs.
- Arrange on a lightly greased shallow baking pan.
- Bake, uncovered, at 350°F (175°C) for 45 minutes or until juices run clear.
Makes 8 servings.
Nutritional Information Per Serving (1/8 of recipe): 271 calories, 293 mg sodium, 76 mg cholesterol, 22 gm carbohydrate, 32 gm protein, 5 gm fat.
Diabetic Food Exchanges: 3 1/2 lean meat; 1 starch; 1/4 skim milk.
Source: A Taste of Home Magazine; Recipe by Marjorie Scott of Sardis, British Columbia.